Lentil Salad with Dried Lemon

Ingredients:

1 cup brown lentils, soaked
1 dried lime, pierced with a fork
1/2 red onion, diced
1 pint cherry tomatoes, halved
1/2 red bell pepper, finely chopped (optional)
1 bunch parsley, chopped
2 tablespoons olive oil
juice of 1 small lime
1/2 tablespoon dried lemon powder
salt and black pepper, to taste

Cook the lentils with the dried lime and drain. Remove the dried lemon. Set aside to cool then combine with all remaining ingredients.

Koshari

Ingredients:

1 cup basmati rice
1/2 teaspoon turmeric
1/4 teaspoon cumin
vegetable stock
salt, to taste
3/4 cup puy lentils
1 cup chickpeas, cooked
1/2 cup vermicelli or elbow macaroni
1 teaspoon grapeseed oil
1 large onion
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon aleppo pepper
1/4 teaspoon nutmeg
2 tomatoes, chopped
1/2 cup tomato puree
1 tablespoon apple cider vinegar
1 tablespoon parsley, chopped
lemon wedges

Cook the rice with the turmeric, cumin, stock, and salt. Set aside.

Boil the lentils until cooked. Set aside.

Boil the pasta until al dente. Drain and set aside.

Cut 3/4 of the onion into thin slices and caramelize or fry.

Meanwhile, finely dice the rest of the onion and cook with the garlic. Add the spices then stir in the tomatoes and puree. Season with salt. When tomatoes are cooked, remove from heat and stir in vinegar.

To assemble, layer rice, pasta, lentils, chickpeas, tomato sauce, fried onion, and parsley. Serve with a lemon wedge.

Cherry Tabbouleh

Ingredients:

1/4 cup fine bulgur
2-3 bunches parsley, finely chopped
1/4 cup milt, finely chopped
20 cherries, pitted and roughly chopped
3 tablespoons slivered pistachios, toasted
juice of 1/2 large lemon
2 tablespoons olive oil
salt and black pepper, to taste

Boil some salted water and remove from heat. Add the bulgur and set aside for a few minutes. When it has cooled, drain the water and squeeze the water out of the bulgur. Transfer it to a bowl along with all the remaining ingredients and toss.

Apple Country Bread

Ingredients:

1 teaspoon yeast
1 tablespoons warm water
1 teaspoon sugar
3/4 cup sparkling cider or apple juice
1 cup whole wheat flour
1/4 cup plus 1 tablespoon AP flour
1/4 cup plus 1 tablespoon bread flour
1/3 cup rye flour
1 teaspoon salt
2/3 cup granny smith apple, peeled and finely chopped
1 teaspoon cinnamon (optional)
1/2 cup walnuts, chopped (optional)

Combine warm water, yeast, and sugar and set aside until it foams. Add the juice, flours, and salt and knead until smooth. Cover and refrigerate overnight.

Bring dough to room temperature for a few hours. Roll out the dough and push some of the apple, cinnamon, and walnut into it. Fold over and repeat until all the apples are incorporated. Cover and allow to rise for 2-3 hours.

Deflate the dough and shape into a ball. Transfer to a cornmeal lined parchment paper. Cover and allow to rise for 45 minutes.

Meanwhile, heat a baking stone and prepare a water bath in the oven. Cut a few slits into the dough and place into the oven.

Bake at 450 degrees for 15 minutes, then turn down to 400 and bake for another 20 minutes, spraying the dough with water often until it is dark brown.

Vegan Cheese

Ingredients:

1/2 tablespoon lemon juice or apple cider vinegar
1/3 cup refined coconut oil
1/2 cup plus 2 tablespoons soy or almond milk
2 tablespoons tapioca flour
2 teaspoons kappa carrageenan
1 tablespoon nutritional yeast
1 teaspoon salt

Line a one cup container with plastic wrap or wax paper and set aside.

Whisk all the ingredients with a spatula or combine in a blender. Transfer to a saucepan and cook on low heat while stirring constantly until thickened. Pour the mixture into the container and refrigerate.

Harissa Baked Vegetables

Ingredients:

2 tablespoons harissa paste
1 tablespoon grapeseed oil
juice of 1 small lemon
1 teaspoon honey
a pinch of salt
3 small red potatoes, diced
broccoli florets
2 carrots, cut into chunks
1/2 red onion, sliced
2 tablespoons cilantro, chopped

In a small bowl, combine harissa, oil, lemon, honey, and salt. Combine vegetables and toss with the harissa mixture.

Bake at 375 for 30-40 minutes and garnish with the cilantro.

Serve in sandwiches or with couscous.

PB&J Brownies

Ingredients:

2-1/3 cup AP flour
2-1/3 cup sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter (divided)
1 cup almond milk
1 cup oil
2 tablespoons vanilla
2 ounces dark chocolate, cut into small chunks
3 ounces raspberries
6 tablespoons raspberry jam
2 tablespoons peanuts, chopped

Combine the dry ingredients. Add 2 tablespoons of the peanut butter, almond milk, oil, and vanilla. Fold in the dark chocolate and pour into parchment paper lined baking pan.

Mix the remaining peanut butter with a bit of flour and dollop it into the brownie. Do the same with the jam. Drag swirls through them. Top with raspberries and peanuts.

Bake for 45 minutes at 325. Allow to cool before removing from pan and cutting into squares.